Gorgonzola and Bacon Stuffed Mushroom Caps - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
15g
Protein
15g
Carbs
20g
Fat
Grocery list: Portobello mushrooms, Gorgonzola cheese, bacon, garlic, onion, olive oil, salt, and pepper. Low GI ingredients: Portobello mushrooms, Gorgonzola cheese, bacon, garlic, onion, olive oil.
Ingredients
- 8 large Portobello mushroom caps
- 4 oz Gorgonzola cheese
- 4 slices of bacon
- 2 cloves of garlic
- 1 small onion
- 2 tbsp olive oil, Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Remove stems from mushrooms and finely chop.
- In a pan, cook bacon until crispy. Remove and crumble.
- In the same pan, sauté chopped mushroom stems, garlic, and onion until tender.
- Mix in crumbled bacon and Gorgonzola cheese.
- Stuff each mushroom cap with the mixture.
- Arrange stuffed mushrooms on a baking sheet. Drizzle with olive oil.
- Bake for about 15 minutes until mushrooms are tender and cheese is bubbly.
This PCOS-friendly recipe is a delicious and easy way to enjoy a low-carb, high-protein dinner. The Portobello mushrooms are a great source of fiber, which can help regulate blood sugar levels. The Gorgonzola cheese provides calcium, important for bone health, and the bacon adds a satisfying savory flavor. The olive oil used in this recipe is a source of monounsaturated fats, which can help reduce inflammation and improve heart health. Enjoy this empowering and supportive meal that brings variety to your dinner table.
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